breakfast enchiladas

Need healthy breakfast ideas? These Vegetarian Breakfast Enchiladas are full of veggies, protein and healthy carbs to keep you full for hours. An easy, make ahead breakfast casserole recipe that's a breakfast everyone looks forward to enjoying. Prepare the night before and bake in the morning for a filling, gluten free meal to start your day!

I'm always looking for recipes to make breakfast more exciting.

Protein pancakes (regular, pumpkin, carrot cake, and/or funfetti), breakfast casserole, quick French toast, breakfast pizza, and sweet potato & bacon hash are among my many favorites.

You'd think I would run out of ideas but Pinterest and my ever thinking breakfast-loving brain prevent that from happening {thank goodness}.

I found this idea of breakfast enchiladas on Pinterest and then changed it up to make them a little more nutritious.

I added lots of veggies and made them whole grain [fun fact: corn tortillas are 100% whole grain - you can always use 100% whole grain flour tortillas, but I prefer the corn tortilla texture in enchiladas].

These Vegetarian Breakfast Enchiladas are a great way to make breakfast something to look forward to.

I love them for weekends and for serving to a crowd. They are made the night before then bake up to egg-y, vegetable-y, Mexican-y inspired deliciousness. Plus, they're full of protein and fiber so they keep you full for hours.

I recommend making these on a lazy weekend morning. Since I am usually not the first out of bed, I like to leave directions for the early riser {usually my brother in law}, so they can get breakfast cooking.

Remind everyone the night before that breakfast takes about an hour to cook, so whoever wakes up first would be a kind soul if they wouldn't mind sticking the enchiladas in the oven.

I leave this written on a note in the kitchen: "Take the casserole out of the oven. Preheat oven to 350°F. Keep covered and bake for 45 minutes. Uncover, sprinkle with 1 cup cheese, and bake until cheese is lightly browned and bubbly {about 10 to 15 minutes}."

The reason why you take the casserole out of the oven first is to bring it to room temperature. Putting a cold casserole straight from the refrigerator directly into the oven is pretty much asking to have your glass casserole dish crack and spill into the oven.

Unfortunately, I know this from experience... Friendsgiving 2010, RIP my beloved Squash Casserole and one of my fave casserole dishes. Cheesy squash burning onto the oven floor was not ideal and neither is cheesy, egg-y Vegetarian Breakfast Enchiladas.

You can prevent this by taking the casserole dish out of the fridge and sitting it near the oven {to catch a little extra heat releasing from the preheating oven} until the oven is preheated. Then you should be safe to bake your Vegetarian Breakfast Enchiladas.

[clickToTweet tweet="Vegetarian #Breakfast Enchiladas full of veggies, protein + whole grains to keep you full for hours" quote="Vegetarian Breakfast Enchiladas full of veggies, protein + whole grains to keep you full for hours"]

And on another note, I really liked these as leftovers reheated the next day.

They take about 1-2 minutes in the microwave, so they are perfect to bake on a Sunday and then keep in the fridge for breakfast the rest of the week.

Oh and if you're a breakfast for dinner kind of person like I am!, these would be great!

Just prepare them in the morning then bake & eat for dinner.

Vegetarian Breakfast Enchiladas

Vegetarian Breakfast Enchiladas make breakfast something to look forward to. Plus they're full of veggies, protein & fiber to keep you full for hours

4.5 from 2 votes

Print Rate

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Author: Meme

Ingredients

• 2 medium bell peppers any color, diced2 medium bell peppers any color, diced
• 2 cloves garlic minced2 cloves garlic minced
• 1 bunch green onions diced1 bunch green onions diced
• 1 tsp chili powder1 tsp chili powder
• 1/2 tsp salt1/2 tsp salt
• 1/2 tsp dried oregano1/2 tsp dried oregano
• 1/4 tsp cumin1/4 tsp cumin
• 1/4 tsp paprika1/4 tsp paprika
• 15 ounce can black beans or chickpeas, rinsed & drained15 ounce can black beans or chickpeas, rinsed & drained
• 6 ounces cheddar cheese shredded, divided6 ounces cheddar cheese shredded, divided
• 12 small corn tortillas12 small corn tortillas
• 1 1/4 cups milk 2% or whole1 1/4 cups milk 2% or whole
• 6 large eggs6 large eggs
• salsa & avocado for servingsalsa & avocado for serving

Instructions

• In a bowl, stir together bell peppers, garlic, green onions, chili powder, salt, oregano, cumin, paprika, black beans, and 1/2 cup cheddar.
• Spray a 13x9 baking dish with oil or non-stick spray.
• Put about 1/3 cup mixture in a tortilla and roll up. Place filled tortillas seem side down in the prepared baking dish. Fill remaining tortillas and put in baking dish. Add any leftover veggie-bean mixture to the baking dish {I put mine around the sides and in any nooks and crannies that didn't have a tortilla}.
• Whisk together milk and eggs, and pour evenly over filled tortillas. Cover with foil and refrigerate overnight or up to 24 hours.
• When ready to bake: take enchiladas out of the refrigerator. Preheat oven to 350°F.
• Bake casserole for 45 minutes. Uncover, sprinkle with remaining 1 cup cheese, and bake another 10-15 minutes or until cheese is lightly browned & bubbly.
• Let sit about 5-10 minutes before serving. Serve with salsa and sliced avocados if desired. Enjoy!

Notes

*Based on this recipe from Inspired Taste
*This recipe is easily halved. Use an 8 inch baking dish to bake.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What to use in this recipe:

Meme

Doesn't this recipe look good?! You should probably pin it for later: